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Item No.:
08
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Site:
Potable Water-Engine Room: All Evaporators
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Violation:
On all evaporator systems, the dedicated technical water only line was striped blue/gray/blue. These lines were not directed to the potable water system.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Engine Room: All Reverse Osmosis (RO) Systems
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Violation:
The permeate lines leading to the potable water system were not striped blue/gray/blue as the exited the RO units.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Engine Room: Dedicated Window/Deck Washing Potable Water Lines
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Violation:
The potable water lines for window and deck washing were striped blue/gray/blue after the reduced pressure zone assembly.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Engine Room: Dedicated Window/Deck Washing Reduced Pressure Zone Assembly (RPZ)
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Violation:
The RPZ for the window/deck washing potable water line was in disrepair. Water was dripping continuously from the relief vent. This was fixed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-All RWF facilities:
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Violation:
The flotation devices for all RWF facilities were mounted in a manner that prevented the rope attached to the device from being deployed/extended. This was fixed during the inspection
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 - Main Pool
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Violation:
The shepherd's hook was not placed in a prominent location to be visible for the entire pool deck area.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
17
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Site:
Galley-Deck 8 Anda
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Violation:
The unit 'counter mounted shelving 3x' did not have a physical time control label but was listed on the plan. This was added before the end of the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan: List all units to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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Site:
Provisions-Deck 4 - Poultry Freezer
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Violation:
Black debris soiled the outside packaging of a cardboard box of frozen chicken.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Deck 4 - Shops Liquor Storage
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Violation:
Unboxed and boxed liquor bottles were stored in this room that had an open deckhead. In addition, electrical wiring, piping, and ducting and other difficult to clean ledges were present on the deckhead. Brown dust and debris were on several of the pipes that traversed the area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Deck 8 Tamara
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Violation:
The marble oven had large gaps where silicone was missing. The silicone was replaced before the end of the inspection.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Pantry-Deck 17 Waves
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Violation:
The juice dispenser was not fully counter mounted at least a 100mm (4-inch) clearance. It was confirmed that the juice dispenser was not easily movable.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs. Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
24
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Site:
Galley-Deck 17 Surfside Flight Type Dishwash
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Violation:
The final sanitizing rinse did not reach a plate surface temperature of 160F. The machine was measured with two thermolabel stickers and the inspector's thermocouple. The stickers did not change colors to indicate proper temperature measurements. The inspector's thermocouple reading ranged from 153F-155F for the plate surface temperature. The area was in operation and immediately shut down to conduct maintenance. The machine was retested and fixed before the end of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator. Sanitize food-contact surfaces of equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 17 Palomar
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Violation:
The previously cleaned counter mounted combination oven was soiled with grease and other food debris near the inside catch tray. This was immediately re-sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 - Garde Manger
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Violation:
Old green food soil was on the mixing head of the deck mixer. According to staff, this unit was previously cleaned and sanitized the night before.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Buffet-Deck 4 - Storage Locker
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Violation:
Two microwave units out of original packaging, unprotected bowls, coffee mugs, and other food utensils were stored in this locker that had difficult to clean deckhead and bulkheads. In addition electrical cabling, water piping, and ducting traversed the deckhead. Soft insulation material that was difficult to clean was along the top portion of the bulkhead.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Other-Deck 8 Just Ice Cream
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Violation:
A handwashing station was not present in this outdoor area enabling passengers to wash their hands properly. The nearest handwashing station was inside the doors to the Indulge Food Hall. An attendant was not present to direct passengers to wash their hands. The area was in operation and multiple passengers was using the ice cream machine without washing their hands.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it. Ensure self-service and served candy shops where employees serve candy, refill self-service containers, etc., have a handwashing facility.
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Item No.:
30
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Site:
Children Area-Deck 14 Teen Lounge
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Violation:
A sign stating 'wash hands often' or similar was not posted at the handwashing station outside the restrooms for children.
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Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
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Item No.:
30
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Site:
Housekeeping-Deck 8 - Men's Toilet - Near Training Room
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Violation:
The crew toilet did not have a supply of paper towels at the handwashing station.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 8 Indulge
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Violation:
The deck coving profile strip in the food transportation corridor was lifted and not flushed to the deck.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 4 - Storage Locker
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Violation:
Two microwave units out of original packaging, unprotected bowls, coffee mugs, and other food utensils were stored in this locker that had difficult to clean deckhead and bulkheads. In addition, electrical cabling, water piping, and ducting traversed the deckhead. Soft insulation material that was difficult to clean was along the top portion of the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Other-Deck 4 - Shops Liquor Storage
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Violation:
Unboxed and boxed liquor bottles were stored in this room that had an open deckhead. Electrical wiring, piping, and ducting and other difficult to clean ledges were present on the deckhead. Brown dust and debris were on several of the pipes that traversed the area.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 17 Surfside Cafe
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Violation:
The bulkhead material was protruding from the wall which created gaps and a difficult to clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Galley-Deck 8 Anda Food Transportation Corridor
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Violation:
Condensate dripped from the outer shield of the supply vent onto the deck. No food was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 4
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Violation:
Condensate collected on the deckhead exhaust vents above the middle combination oven.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Deck 4
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Violation:
Light intensity did not consistently reach the required 220 lux throughout food service counters along the hot service stations. This was most evident around the hot food counters. Additionally, light intensity did not reach 220 lux at the plate and bowl storage stations and the ice cream station nearest the buffet line. This had been previously identified and a work order had been placed to remedy the issue.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-Deck 8 Just Ice Cream
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Violation:
The cone station did not reach a minimum of 220 lux light intensity. A bulb was burnt out and it was replaced before the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 6 - Bakery
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Violation:
Light intensity behind the right dough mixer and the dough press did not reach 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 4
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Violation:
Condensate collected on the deckhead exhaust vents above the middle combination oven.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads.
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Item No.:
41
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Site:
Pantry-15 - Disinfectant
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Violation:
Free chlorine residual measured less than 50ppm from the HOCL generated solution. Staff added more salt to the brine solution and eventually the free chlorine residual increased above the 50ppm minimum requirement. According to the records posted in the pantry, this solution was measured at 100ppm at 0630; the observation was made at 0950. This solution was used to disinfect the staterooms on this deck.
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Recommendation:
Maintain HOCL residuals between 50 ppm - 100ppm
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Item No.:
42
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Site:
Children Area-Deck 15 Splash Academy
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Violation:
The diaper changing station did not have a supply of gloves. This was immediately replaced.
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Recommendation:
Provide a supply of toilet tissue, disposable gloves, and sanitary wipes in each child's toilet facility.
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Item No.:
43
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Site:
Ventilation-Deck 8 - Spa
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Violation:
The nozzles for the decorative fountain had not been disinfected prior to or after leaving the shipyard.
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Recommendation:
For misting systems and similar facilities, ensure: (1) These systems can be manually disinfected (halogenation, heat, etc.); (2) if heat is used as a disinfectant, the water temperature, as measured at the misting nozzle, can be maintained at 65 C (149 F) for a minimum of 10 minutes.
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